1. Ingredients and Seasoning Chicken 16kg, pig fat 2kg, chicken skin 2kg, salt 0.35kg, white sugar 0.3kg, meatball glue (plastic thickener) 200g, meatball improver (compound phosphate) 240g, ginger 600g, green onion 1.8kg, monosodium glutamate 200g, chicken essence 200g, white pepper powder 75g, ice egg liquid 3kg, corn starch 5kg, ice water 18-20kg 2. Process Flow Defrost Raw Meat → Pretreatment and Ingredients → Cutting (Beating) → Forming → Cooked (Fried or Boiled) → Cooling → Frozen → Quality Inspection and Packaging → Sanitary Inspection and Refrigeration 2.1. Processing of Raw Materials and Auxiliary Materials Choose high-quality fresh green onions, peel off the old